A Peu Pres in Kyoto is decidedly not the kind of French restaurant with starched white linens: Instead, it has a whimsical easygoing charm. And chef Mizuho Takemura's take on French food is wholesome, without fanfare or drama.
Kei Yoshioka spent three years transforming a former pawn shop into a restaurant. The result is Maker — a fitting name given how much of his time and personality have gone into metamorphosing a simple one-room operation into one of Kyoto's most distinctive restaurants.
Run by father-and-son duo Toshihiro and Kouki Watanabe, Taihou remains a cozy, unfussy, family-run restaurant rooted in Kyoto's Nijo district. But that modesty can't hide what is some of the best Sichuan food you'll find in the city.
When Masato Miyazawa opened his first restaurant here in Kyoto, he was 32.
Called Jiki Miyazawa, it's a paean to chakaiseki, a cuisine that combines two things he had poured more than a decade of his life into: the ebb and flow of the tea ...